Ingredients

Instructions

Cut the pizza dough into eight equally-sized pieces, each approx. 9 x 12 cm. Place the sections of dough in the prepared holes. Shape the edges into a wave pattern.

Mix the crème fraîche with the peas, season the mixture with salt, divide into the holes. Halve the tomatoes, divide over the mixture in the moulds with the cut side upwards, season. Cut the Mozzarella sticks into 6 sections each, arrange on the tomatoes.

Bake for approx. 15 mins. on the bottom shelf of an oven preheated to 220°C. Remove, scatter over the oregano leaves.